Yeast
Brettanomyces bruxellensis — RVA Yeast Labs
RVA Yeast Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- RVA Yeast Labs
- Product code
- RVA 502
- Form
- liquid
- Type
- wild
- Attenuation
- 80–95 %
- Temperature
- 18–24 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
The classic barnyard Brett: leather, hay and a slow dry finish over months rather than weeks. Figures are typical for the species; RVA publish none.